Greek Lemon Chicken and Potatoes (One-Pan Recipe)

Greek lemon chicken and potatoes is one of those one-pan dinners that feels like a proper meal without much work. Bone-in chicken thighs roast on top of potato wedges, and everything is coated in olive oil, lemon juice, garlic and oregano. The chicken skin turns crisp, the potatoes soak up the pan juices, and the whole dish smells wonderful while it bakes.

Why You’ll Like This Greek Lemon Chicken and Potatoes

This is a simple, dependable dinner with a short ingredient list and very little cleanup. You mix a quick lemon marinade, pour it over the chicken and potatoes, and let the oven do the rest.

• One pan: the chicken and potatoes cook together, so there is only one dish to wash.
• Crisp skin, juicy meat: bone-in, skin-on thighs stay tender and brown nicely at high heat.
• Potatoes with real flavor: the wedges roast in the lemony pan juices instead of plain oil.
• Everyday ingredients: nothing here is hard to find, and most of it may already be in your kitchen.

Ingredients for Greek Lemon Chicken and Potatoes

• 3 pounds bone-in, skin-on chicken thighs (about 6 to 8 thighs)
• 2 pounds yellow potatoes, cut into wedges
• ⅓ cup olive oil
• Juice of 2 to 3 lemons (about ⅓ to ½ cup), plus 1 lemon, sliced
• 4 to 5 garlic cloves, minced
• 1 tablespoon dried oregano
• 1½ teaspoons salt, plus more to taste
• ½ teaspoon black pepper
• ½ to 1 cup chicken broth
• Fresh parsley, chopped, for serving

You will also need a large roasting pan or a 9×13-inch baking dish (a bigger one is better so nothing is crowded), a small bowl for the marinade, a spoon for basting and a meat thermometer.

Ingredient Notes

Chicken thighs: Bone-in, skin-on thighs are the best choice here. The bone keeps the meat moist and the skin crisps up in the hot oven. Try to buy thighs that are similar in size so they finish at about the same time.

Potatoes: Yellow potatoes hold their shape and get creamy inside with golden edges. Cut the wedges about 1 inch thick so they cook through in the same time as the chicken. Leaving the skin on saves time and adds a bit of texture.

Lemons: Fresh juice is worth it. Start with the juice of 2 lemons if you like a mellow flavor, and use 3 if you want it bright and tangy. The lemon slices on top soften and caramelize at the edges.

Oregano: Dried oregano is traditional and works well with the long roast. Rub it between your fingers as you add it to wake up the flavor.

Chicken broth: A little broth in the bottom of the pan keeps the potatoes from drying out and gives you pan juices to spoon over everything. Use ½ cup for crisper potatoes and up to 1 cup for softer, more saucy ones.

How to Make Greek Lemon Chicken and Potatoes

Step by Step

1. Heat the oven. Preheat the oven to 425°F. Pat the chicken thighs very dry with paper towels. Dry skin is what lets it brown and crisp.
2. Make the marinade. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt and pepper.
3. Season the potatoes. Spread the potato wedges in the pan. Pour about a third of the marinade over them and toss until coated. Add a pinch more salt.



4. Add the chicken. Nestle the thighs on top of and between the potatoes, skin side up. Spoon the rest of the marinade over the chicken and rub it in a little, getting some under the skin if you like.
5. Add the broth and lemon. Pour ½ cup of broth into the bottom of the pan, around the chicken rather than over the skin. Tuck the lemon slices between the pieces.
6. Roast. Bake for 20 minutes. Spoon the pan juices over the chicken and turn the potatoes if they are browning unevenly.



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7. Baste and keep roasting. Continue roasting for another 25 to 35 minutes, basting once or twice, until the skin is deep golden and crisp and a thermometer in the thickest part of a thigh (not touching bone) reads 175°F. If the pan looks dry, add a splash more broth.
8. Check the potatoes. They should be tender when pierced with a fork and browned at the edges. If they need more time, move the chicken to a plate and return the potatoes to the oven for 5 to 10 minutes.
9. Rest and serve. Let the pan rest for 5 to 10 minutes. Spoon the pan juices over the top, sprinkle with parsley and serve.

Tips for the Best Results

• Do not crowd the pan. If everything is packed tightly, the food steams instead of roasting. Use a larger pan or split it between two.
• Keep the skin above the liquid. Pour the broth around the chicken, not over it, and the skin stays crisp.
• Use a thermometer. Thighs are done at 175°F and stay juicy even a little past that. They are also easier to pull from the bone at that temperature.
• Cut the potatoes evenly. Wedges of the same thickness finish together.
• Finish with a fresh squeeze. A little extra lemon juice and the parsley at the end brighten the dish after the long roast.
• Skim if needed. If the pan juices look very oily, spoon off some of the fat before serving.

Variations

• Add vegetables: toss in red onion wedges, bell pepper strips or halved cherry tomatoes during the last 20 minutes.
• Add olives and feta: scatter Kalamata olives over the pan near the end and crumble feta on top before serving.
• Use drumsticks: bone-in drumsticks work the same way. Check them at 40 minutes.
• Add some heat: stir red pepper flakes into the marinade.
• Try other herbs: a few sprigs of fresh thyme or rosemary can go in the pan alongside the oregano.
• Broil for extra crunch: if the skin is not as crisp as you would like, broil for 2 to 3 minutes at the end, watching closely.

What to Serve With It

The potatoes are already in the pan, so you only need something fresh on the side. A cucumber and tomato salad, a simple green salad or steamed green beans all work. Warm pita or crusty bread is good for mopping up the juices, and a spoonful of tzatziki on the side is a nice cool contrast.

Storage and Reheating

Refrigerator: Store leftover chicken and potatoes, with some of the pan juices, in an airtight container for up to 3 to 4 days.

Reheating: Warm in a 350°F oven, covered loosely with foil, for 15 to 20 minutes, until heated through to 165°F. Remove the foil for the last few minutes to help the skin crisp. A microwave is quicker, but the skin will soften.

Freezer: The chicken freezes better than the potatoes, which can turn grainy. If you want to freeze it, wrap the chicken well and use it within about 2 months, then thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use boneless chicken thighs or chicken breasts?

You can, but the timing changes. Boneless thighs usually take about 30 to 35 minutes, and breasts can dry out, so check them early and take them out at 165°F. The skin-on, bone-in version gives the crispest result and the juiciest meat.

How do I get the chicken skin crispy?

Pat the thighs very dry, place them skin side up, keep the broth below the skin and roast at 425°F. Basting with the pan juices adds color, and a quick broil at the end can finish the job if needed.

Can I prepare it ahead of time?

Yes. You can mix the marinade and coat the chicken and potatoes up to 8 hours ahead, then cover and refrigerate. Add the broth just before baking, and allow a few extra minutes in the oven since the pan will be cold.

Why are my potatoes not done when the chicken is?

Wedges that are cut too thick or a crowded pan are the usual reasons. Cut them about 1 inch thick and give them room. If they still need time, take the chicken out to rest and keep roasting the potatoes for a few more minutes.